Creamy Citrus Mango Sauce

By Sally Cameron on July 19, 2014

Salads and Dressings, sauces and condiments,


Citrus Mango Sauce|

Creamy, light, citrusy, easy – what more could you ask for? This citrus mango sauce is really versatile. It works as both a dressing or a sauce.

Too Good Not to Highlight

Although I published this recipe a few days ago as part of the lobster salad post, it’s too good not to highlight on its own. I wanted to post it separately so it did not get lost in the archives.

Montage Laguna Beach|

Montage Resort and Spa, Laguna Beach, California, USA

Dressing or Sauce

The inspiration for this recipe came from a lobster salad we enjoyed at the Montage resort in Laguna Beach. The restaurant was nice enough to tell me what was in it. I took notes and came up with my own recipe.

Lobster Salad|

While I used for the lobster salad recipe (photo above), I quickly discovered that it works great over grilled fish, shrimp, boneless, skinless chicken breasts and grilled scallops.  And it lasts in the fridge for five days so any extra does not go to waste.

I also used it for this grilled scallops wrapped in Prosciutto recipe.

What to Use it On

  • Salad greens
  • Lobster salad
  • Grilled or roasted fish
  • Grilled or seared scallops
  • Grilled or broiled shrimp
  • Drizzled over vegetables like green beans or broccoli
  • To jazz up simple boneless, skinless chicken breasts
Montage Laguna Beach|
Print Recipe

Creamy Citrus Mango Sauce

Creamy and light, this dressing or sauce can be used with salad as a dressing to over grilled fish, chicken breast, scallops, or shrimp. It’s great over an open face avocado and tomato sandwich too. Puree in a blender and taste, then adjust to your preference.


  • 3 tablespoons avocado oil or other light neutral oil
  • 2-3 tablespoons finely chopped mango cubes use from salad
  • 2 tablespoons red grapefruit juice use from salad
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped shallot
  • 1-2 teaspoons honey
  • Sprinkles of salt and white pepper


  1. Place all ingredients in a blender and puree until light, fluffy and smooth. Taste and make any adjustments for your preference. Keep chilled until serving.

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Leave a Comment
Madonna/aka/Ms. Lemon | July 20, 2014 at 5:08 pm

This sound so like a perfect dressing for some grilled fish and a summer salad. You have the best ideas.


    Sally | July 20, 2014 at 10:42 pm

    Thanks M. If you make it, let me know what you do with it. It’s really versatile! Being a fellow lemon and overall citrus lover, I bet you would enjoy this!

Hari Chandana | July 31, 2014 at 7:20 am


Jan Benjamin | September 21, 2014 at 11:15 am

I just made this for the second time. A double batch… delightful!!!

    Sally | September 23, 2014 at 1:58 pm

    Love to hear that Jan. Thanks for commenting! Appreciate you taking the time.

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